Gold Mine Natural Food Co. Gold Mine Masa Harina - USDA Organic - Macrobiotic, Vegan, Kosher and Gluten Free Flour for Healthy Mexican Dishes – 5 lbs, White Corn, 80 Oz

Makes the most healthy and exquisite tortillas.

This is a staple in our house. We've been buying this Gold Mine Masa Harina for years (like 7 years). Its color, freshness, ease of use all make it a wonderful choice for our family. Not to mention the value for the money, health benefits (gluten free & organic). This is a super fine mill and works beautifully for corn flour tortillas. Really love the flavor and texture. It's everything I look for in a corn flour for this purpose.

It’s the best organic corn masa. I like the flavor and the texture. It works wonderfully for tortillas and tamales. Husband approves. He sometimes buys tamales and Compared them with the ones I prepare and notice the big difference. I agree with what good chefs say "the good taste is because of the quality of the product"

This is a wonderful, organic whole grain corn masa. We love homemade tortillas and this masa makes wonderful tortillas. I see that Amazon suggest a metal tortilla press to go with this product, but I strongly recommend a wooden tortilla press. Amazon has some beautiful wooden tortilla presses at a good price, but I just use a simply one that I got for $15 at a local Mexican grocery store. Tortillas are very easy to make. I measure out 1/3 cup of masa for every tortilla I want to make and then add 1/4 cup of water for each. A Danish Dough Whisk - Stainless Steel & Wooden Handle - Large 13.5" Professional Grade Hand Whisk does a great job of combining the masa and water and then finish off with a little bit of hand kneading before forming into balls a little larger than a golf ball. To press the tortillas, I cut apart a Ziploc gallon-size freezer bag, which then gives me two sheets of plastic the perfect size and much sturdier than plastic wrap. I put one sheet of plastic on each side of the tortilla press and set the ball of dough on the bottom surface. I press once, rotate the plastic 1/4 turn and press again, four times in total, which gives a nice, thin tortilla. I bake my tortillas on a griddle pan that covers two burners on my stove. I start pre-heating my griddle on medium-high before I even measure out my masa. With the double burner griddle, I can cook two tortillas at once. Tortillas are amazing in that they will teach you how to make them. If your dough is too dry, your tortillas will crumble when you go to press them. Just gather up your dough, moisten your hands and work the moisture into the dough and try again. If your dough it too wet, your tortillas will stick to the plastic when you try to peel the plastic back. Just gather up your dough, form it into a ball and roll the ball in some masa. Work the added masa into the dough and try again. Tortillas aren't like pie crusts. They won't get tough if you work the dough too much. Once you've tasted homemade, it will be hard to go back to buying tortillas in a package.

Great product nice flavor. I mix this company, blue and white masa to make my corn tortillas.

I really liked the flavor of this Masa Harina to make arepas, however it turns out somewhat dry. If I add more water then it doesn’t have the right consistency for arepas. But the flavor is amazing! We want to keep away from GMO Corn, so I think so far this is the best option.

Field corn grain is dried and then treated by cooking the mature, hard grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, and then letting it soak for many hours. The soaked maize is then rinsed thoroughly to remove the unpalatable flavor of the alkali themselves. This process is nixtamalization, and it produces hominy, which is ground into a relatively dry dough to create fresh masa. The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa harina, or masa flour. Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn. Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the corn proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains. The chemical changes in masa allow dough formation, and also allow the nutrient niacin to be absorbed by the digestive tract. By contrast, untreated cornmeal is unable to form a dough on the addition of water, and a diet heavily reliant on its consumption is a risk factor for pellagra.

The main reason I chose this was because it is organic and I do not want to use regular corn in anything if I can help it. I used to buy the prepared masa at grocery stores and this is the first time I've tried making masa from a dry flour. I bought this to make tamales and it is wonderful. They turned out nice and fluffy with perfect texture. I followed the instructions on the bag to get the right proportions of oil to masa and it worked great. The olive oil makes very good masa and I like that I do not have to use an unhealthy fat and they still turn out fantastic. I liked that the masa came in five 1 pound bags instead of one big 5 pound bag. It makes it convenient to use just what I need and the rest is sealed for freshness. I will buy this again!